Roasted squash with salsa verde and whipped feta and ricotta
Servings: 8 Start to finish: 45 minutes Roasted squash
2 butternut squash (about 3 pounds total), peeled and cubed 3 tablespoons olive oil Kosher salt and freshly ground pepper to taste
Scallion salsa verde 1 cup packed flat-leaf parsley leaves 1 1 cup teaspoon sliced fresh scallions thyme leaves 2 anchovies, rinsed 1 tablespoon capers, rinsed 1⁄2 cup extra virgin olive oil Zest and juice of 1 lemon Pinch red pepper flakes
Kosher salt and freshly ground pepper to taste
Whipped ricotta and feta 1 cup fresh whole milk ricotta 1⁄2 cup crumbled feta Freshly ground pepper to taste 1⁄4 cup extra virgin olive oil, or more to taste
Kosher salt to taste, if needed
1. Preheat the oven to 425 F. Spray a rimmed baking sheet with nonstick cooking spray, and then spread the squash on the baking sheet. Drizzle with the 3 tablespoons olive oil, sprinkle with salt and pepper, and toss until the squash is evenly coated. Bake for 35 to 40 minutes, until the squash is nicely browned in spots and tender inside.
2. Make the scallion salsa verde. Place the parsley, scallions, thyme, anchovies, capers, 1⁄2 cup olive oil, lemon juice and zest, and red pepper flakes into the bowl of a food processor. Pulse several times, and then let the motor run until it is pureed. Taste and add salt and pepper as desired (be generous with the pepper, but perhaps lighter on the salt, thanks to the anchovies and capers). Transfer to a small serving bowl.
3. Make the whipped ricotta and feta. Place the ricotta and feta into the (cleaned!) bowl of a food processor and pulse to combine. Add a nice amount of pepper. With the motor running, drizzle in the 1⁄4 cup olive oil until the mixture is fluffy and smooth. Taste and see if the mixture needs salt. Transfer to a small bowl.
4. Transfer the squash to a serving platter. Spoon the whipped ricotta and feta in little mounds over the squash. Drizzle the salsa verde over the squash.
Nutrition information per serving: 358 calories; 249 calories from fat; 28 g fat (7 g saturated; 0 g trans fats); 25 mg cholesterol; 247 mg sodium; 23 g carbohydrate; 4 g fiber; 5 g sugar; 7 g protein.